Description
If you love the tangy crunch of pickles and the light texture of cauliflower, this Dill Pickle Salad with Cauliflower is the perfect dish for you! Packed with sharp cheddar, fresh dill, and a creamy, zesty dressing, this salad is a flavorful and low-carb alternative to traditional potato salad. It’s easy to make, refreshing, and ideal for meal prep.
Ingredients
Scale
For the Salad:
- 5 cups cauliflower florets, chopped into bite-sized pieces
- ¼ cup pickle juice
- ¾ cup pickles, sliced
- ⅔ cup cheddar cheese, diced
- 3 tablespoons white onion, finely diced
- 2 tablespoons fresh dill, chopped
For the Dressing:
- ⅔ cup mayonnaise
- ⅓ cup sour cream
- 4 tablespoons pickle juice
- ⅛ teaspoon cayenne pepper
- Salt and black pepper to taste
Instructions
- Prepare the Cauliflower: Add the cauliflower florets to a bowl and toss with ¼ cup pickle juice. Let sit for 10 minutes, then drain. (Optional: Lightly roast the cauliflower at 375°F for 5-7 minutes if you prefer a softer texture.)
- Make the Dressing: In a separate bowl, whisk together mayonnaise, sour cream, pickle juice, cayenne pepper, salt, and black pepper until smooth.
- Combine Ingredients: In a large bowl, mix cauliflower, pickles, cheddar cheese, white onion, and fresh dill.
- Add the Dressing: Pour the dressing over the salad and toss until everything is evenly coated.
- Chill & Serve: Refrigerate for 30 minutes before serving for the best flavor. Serve chilled and enjoy!
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Serving Ideas: Enjoy as a side dish, meal prep option, or picnic salad.
- Customization: Add crumbled bacon, shredded chicken, or extra cheese for more protein.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American